Lemon & Whipped Feta Potatoes

Method

• Scrub the potatoes clean, and leave the skins on. Heat a large pot with water & bring to the boil and season the water with a pinch of salt.
• Slice the potatoes into wedges.
• When the water is boiling, add the potatoes.
• Cook for 7 minutes.
• Gently drain the water ensuring not to break the potatoes.
• Pat the potatoes dry with a clean tea towel if necessary. It’s important the potatoes are dry, or they will not crisp up in the oven. Set aside. 
• To make the lemon marinade, combine in a bowl the lemon juice, oregano, olive oil, and Dijon mustard, and whisk together.
• In a large oven-proof dish add the potatoes & lemon marinade. Toss the potatoes gently in the marinade.
• Add the peeled garlic cloves.
• Slice up the squeezed lemon skins and add to the dish.
• Season with salt and freshly cracked black pepper. 
• Place the potatoes into a preheated oven at 220 degrees. Bake for 50-60 minutes. Ensuring to give the potatoes a gentle stir at intervals during the cooking.
• When the potatoes are cooked, they should be golden brown on the outside and soft inside. Use a fork to check. 
• To make the whipped feta add the feta cheese, room-temperature cream cheese, honey, lemon juice, garlic, salt, and pepper to a blender blitz till smooth.
• We recommend scraping down the sides of the blender to ensure there are no lumps.
• Remove the potatoes from the oven.  
• On a large plate spread the whipped feta first. Lay the lemon potatoes on top.
• Garnish with freshly chopped herbs like parsley or oregano. Check for seasoning if salt or pepper is needed add a touch to taste.

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